Wednesday, October 16, 2013

Beef Mushroom Stew

2 pounds beef stew meat (sirloin cut into cubes)
2 tablespoons flour
4 tablespoons butter
2 tablespoons olive oil
2 whole shallots, minced
3 cloves garlic, minced
1 (8 ounce) package button mushrooms
1 can beef consomme
Salt, to taste 
Pepper, to taste
2 sprigs fresh thyme or rosemary
2 tablespoons flour
Pasta, cooked according to package directions (recommended: fettuccine or egg noodles), if desired

1. Sprinkle flour over meat and toss to coat.
2. Melt butter with olive oil in a heavy pot. Sear meat over high heat in batches, removing when brown.
3. Add shallots and garlic to pan (don’t wipe the pan clean); sauté for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes.
4. Pour beef consomm
e and 1 can-full of water into pot. Add salt and pepper to taste and stir.
5. Bring to a boil and then return the browned meat to the pot. Reduce heat to low.
6. Add thyme or rosemary. Cover and simmer for 30-45 minutes. Mix 2 tablespoons flour with ¼ cup water and pour into the stew.
7. Allow to thicken for 10 minutes. Turn off heat and let stew sit for 15 to 20 minutes before serving.
8. Serve with pasta, if desired.

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